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Prep Time:10 minsAdditional Time:1 hrTotal Time:1 hr 10 minsServings:24Yield:3 cupsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:1 hrTotal Time:1 hr 10 minsServings:24Yield:3 cups
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:24
Servings:
24
Yield:3 cups
Yield:
3 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumred beet3tablespoonsextra-virgin olive oil, divided1 tablespoon dried mint plus 1 teaspoon, divided1teaspoonminced garlic¾teaspoonsalt2cupswhole-milk plain Greek yogurt½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
1mediumred beet
3tablespoonsextra-virgin olive oil, divided
1 tablespoon dried mint plus 1 teaspoon, divided
1teaspoonminced garlic
¾teaspoonsalt
2cupswhole-milk plain Greek yogurt
½teaspoonground pepper
DirectionsPreheat oven to 425 degrees F.Wrap beet in foil and roast in a small baking pan until tender when pierced with a knife, 40 to 50 minutes. Unwrap and let cool; peel and grate using the large holes of a box grater.Transfer the grated beet to a large bowl and stir in 2 tablespoons oil, 1 tablespoon mint, garlic and salt. Let stand for 5 minutes. Fold in yogurt and pepper. Cover and let stand at room temperature for 1 hour or refrigerate for up to 3 days.Serve topped with the remaining 1 tablespoon oil and 1 teaspoon mint.TipsTo make ahead: Prepare through Step 3 and refrigerate for up to 3 days.Originally appeared: EatingWell Magazine, September/October 2018
Directions
Preheat oven to 425 degrees F.Wrap beet in foil and roast in a small baking pan until tender when pierced with a knife, 40 to 50 minutes. Unwrap and let cool; peel and grate using the large holes of a box grater.Transfer the grated beet to a large bowl and stir in 2 tablespoons oil, 1 tablespoon mint, garlic and salt. Let stand for 5 minutes. Fold in yogurt and pepper. Cover and let stand at room temperature for 1 hour or refrigerate for up to 3 days.Serve topped with the remaining 1 tablespoon oil and 1 teaspoon mint.TipsTo make ahead: Prepare through Step 3 and refrigerate for up to 3 days.
Preheat oven to 425 degrees F.
Wrap beet in foil and roast in a small baking pan until tender when pierced with a knife, 40 to 50 minutes. Unwrap and let cool; peel and grate using the large holes of a box grater.
Transfer the grated beet to a large bowl and stir in 2 tablespoons oil, 1 tablespoon mint, garlic and salt. Let stand for 5 minutes. Fold in yogurt and pepper. Cover and let stand at room temperature for 1 hour or refrigerate for up to 3 days.
Serve topped with the remaining 1 tablespoon oil and 1 teaspoon mint.
Tips
To make ahead: Prepare through Step 3 and refrigerate for up to 3 days.
Originally appeared: EatingWell Magazine, September/October 2018
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Nutrition Facts(per serving)40Calories3gFat2gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
